Arroz con Gandules – Rice & Pigeon Peas

My uncle’s wife who is Puerto Rican makes this every single year for Christmas. This and some pernil (roasted pork) go hand in hand. Definitely, add some beer or some dry white wine to your arroz con gandules. I suggest serving this with either roast chicken or pernil.

Arroz con Gandules (Rice & Pigeon Peas)

This is a great recipe to serve for the holidays because it packs a lot of flavor within a small bite. The rice and peas work together to give pops of flavor that compliments the chicken. The chicken itself is moist and tender from the sofrito. Try it tonight!

Author:Julie

Prep Time:5

Cook Time:55

Total Time:1 hour

Ingredients

1 can pigeon peas (15 ounces)

2 cups rice

3 1/2 cups water

1/2 cup dry white wine

1 small shallot

2 garlic cloves

1 bunch cilantro

3 tbsp sofrito

1 packet sazon

1 tbsp capers

Salt and pepper to taste

Instructions

In a large pot, heat some olive oil over medium-high heat.

Add the shallots, garlic, cilantro, and sofrito and cook for 2-3 minutes.